Friday, February 25, 2011

Amazing Tastes Dinner At Azzurra

Last night we had the pleasure of dining at Azzurra for their sold out tasting event. The dinner had 5 courses and each course was paired with a wine and a cheese presented by Dags and Willow. The menu was carefully designed to stimulate the 5 tastes. You can see the menu below along with the wine and cheese each course was paired with.

Tuesday, February 22, 2011

Roll Up The Rim is Back

Roll Up The Rim is back at Tims. Enjoy this video made by Eric Rudd at Big Screen FX.

Saturday, February 19, 2011

Craigleith General Store - Closed

It's sad when a business that's been around for about 40 years in our community closes it's doors.  The closing of the Craigleith General Store comes as a surprise to most and will always be the subject of many fond memories.  Keep your eyes on The Empire Grill and Gastropub in the Balsam Street Plaza.  I have it on good authority that they will be dishing up full breakfast very soon.

Monday, February 14, 2011

Happy Valentine's Day

Wishing everyone a happy Valentine's Day today.  Take care of your sweetie and hug everyone you love!

Thursday, February 10, 2011

Ski Cross at Blue - Thrilling

Watching and capturing images at the qualifying rounds of the Rockstar Ski Cross event at Blue was thrilling.  Looking forward to catching the finals tomorrow!

Wednesday, February 2, 2011

Cook Like Chef Philip Tarlo

I am so completely impressed with myself.  This all started yesterday when I was invited by Chef Philip Tarlo who just opened the Collingwood Cooking Academy recently, to attend one of his classes.  Dan and I attended Beef 101 and we learned so much...including how to make the most amazing Yorkshire Puddings.  I have tried on several occassions to make them in the past and have not enjoyed much success and I think we used them for something other than eating...perhaps sports related...if I recall.  Anyways, the Yorkshire Puddings were amazing and so was the Beef Wellington.  It was great to have Dan there too because I could ask some leading questions (like how long are you supposed to left beef rest before cutting into it?) and then Philip would give the it wasn't like I was telling Dan what to do...Philip was.  How brilliant is that?